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SCALLOPS ROCKEFELLER

SCALLOPS ROCKEFELLER

We've all heard about Oysters Rockefeller, well this is a complete rip-off of that but with scallops...and I'm absolutely fine with it! Oysters Rockefeller are amazingly delicious, rich, buttery and taste of the best of land and sea, and these are no different. I was lucky enough to snag some scallops on the half shell and thought it would make a cute presentation.

Here's what you'll need

  • 8 fresh scallops (on or off the half shell)
  • 1 cup cooked spinach (drained)
  • ¼ cup cream
  • 1 small shallot (finely minced)
  • 2 cloves garlic
  • ½ cup grated parmesan
  • 4 egg yolk (room temperature)
  • 1 oz warm water
  • Juice of 1/2 lemon
  • 3 1/2 sticks of whole butter
  • salt & pepper to taste
Here's how:
  1. remove the scallops from the shell, season well on both sides, and toss into a hot pan with some olive oil and butter and cook for a minute or so (only cook one side)

  2. remove from the pan and set aside

  3. in the same sauce pan, sautee the shallots and garlic over low heat in a bit more butter until translucent and cooked

  4. add the spinach and cream, simmer for 5 minutes or so or until thick and most of the liquid is gone


  5. BLENDER HOLLANDAISE

    Making this hollandaise is really easy and serves two generously. First, you need to heat the butter until hot and foamy (must be at least 80° to cook the yolks). Then, toss the egg yolks and water into the blender and whirl for 5 seconds or so. With the blender on, drizzle in the butter in a steady and quick stream. Quickly add the lemon juice, jalapeno puree and season really well. That's it! You're done...


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